Required ingredients:
3 cups Long grain Basmati rice
1 tbsp Ghee
2 tsp Salt
2 tsp Lemon juice
6 cups Water
3-4 drops Kewra essence
For the Masala:
2 tbsp Oil
3 tbsp Ghee
1 and 1/2 cup Onion Chopped
2 Green chilli Slit into halves
2 tsp Ginger garlic paste
1 cup Tomato Chopped
2 tsp Coriander powder
1 tsp Red chilli powder
1 tsp Turmeric powder
1 tsp Garam masala powder
1/2 cup Curd
Salt to taste
8 Boiled eggs Peeled
Oil for frying eggs
For layering:
1 pinch Saffron Soaked in 1/4 cup milk
1/2 cup Browned onion
2 tbsp Coriander Chopped
2 tbsp Mint Chopped
10-12 Fried Almonds
10-12 Fried Cashew nuts
15-20 Fried Raisins
Preparation method:
Poke the boiled eggs with a tooth pick all over and fry them till golden brown from all the sides.Be careful while frying the eggs as they splatter a lot.You can cover the pan with a lid while the eggs are frying.Heat oil and ghee in a pan.
Add onion and fry till translucent.Add green chilies and ginger garlic paste and fry till the raw smell of ginger and garlic is gone.Add tomatoes and fry for a minute.Add coriander powder, red chilli powder, turmeric powder, garam masala powder along with curd and little water and cook till the oil starts to separate from the sides.
Add eggs and cook for another minute.
The masala should not be too dry at this stage.Wash the rice and soak in enough water for an hour.Drain the water.Add rice, ghee, salt, lemon juice, water and kewra essence in a pan and cover and cook till rice is 90% done.
Drain the rice and layer it over the egg masala.
Sprinkle saffron soaked in milk, browned onions, coriander, mint , fried almonds, cashew nuts and raisins on top.Cover the lid of the pan tightly and cook on very low heat for 10-15 minutes.Remove the lid of the pan and give the Biryani a gentle mix.Garnish with fresh coriander.Serve hot with raita.
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